Easy Pumpkin Dahl 🌱 this is something I make every week and has been one of my favourite recipes for such a long time!! It’s super simple to make, delicious and is full of nourishing ingredients. If you have left overs it’s great to have the next night or store in the freezer!
1 medium white onion
1 clove of garlic
1/4 cup fresh grated ginger
2 tbsp. curry powder (mild)
2 tbsp. nutritional yeast
1/2 veggie stock cube (try to find reduced salt)
1 cup red lentils
3 cups pumpkin or sweet potato, cut into cubes
2 cups water
1 can (400mls) coconut milk
1 cup cherry tomatoes, halved
1-2 handfuls of fresh spinach leaves
How to make:
1. Finely dice the onion and add it to a medium to large saucepan or crock-pot. Add in a small amount or water or olive oil and cook on a medium heat until soft.
2. Add garlic, curry powder, and ginger and stir into the onion (you may need to add more water at this stage as it starts to stick). Add lentils, nutritional yeast, stock cube and water and stir together then add pumpkin, coconut milk and tomatoes. Let simmer on a low heat for 15-20 mins or until pumpkin is very soft with lid half on stirring occasionally so it doesn’t stick to bottom.
3. Once it’s cooked, turn off heat mash the pumpkin with spoon so it’s all combined and add in spinach leaves.
4. Serve with brown or white basmati rice and add toppings! Store left overs in fridge. Also perfect to take to lunch the next day.